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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-12-2010, 08:12 PM | #1 |
Is lookin for wood to cook with.
Join Date: 03-11-10
Location: Lanark Illinois
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Rookie with a brisket, need advice
My wife brought home a 4lb brisket today. I have never cooked a brisket before, so I'm looking for any advice I can get. I'm going to smoke it in my UDS. I tried using the search function on here, but came up with nothing.
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04-12-2010, 08:26 PM | #2 |
Full Fledged Farker
Join Date: 02-19-09
Location: N.W. New Jersey
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Use the google search at the bottom of the page, you will find a ton of results. A 4 pound flat is smaller than anything I have ever cooked but here is my advice.
Rub it and cook on the UDS at 275 or so fat side down. Wrap in foil at about 160 degrees internal. Start checking for tenderness at around 195. When a probe slides in without resistance wrap it up and put it in a dry colloer for an hour or two. Take it out and let it rest aor about a half hour then slice against the grain. You should be good to go. Even just salt and black pepper makes a great rub. Good luck.
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El Supremo BBQ 4 x Gateway Drums, Meadow Creek TS250 & BBQ42, Kamado Joe large. |
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04-12-2010, 08:27 PM | #3 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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good advice by Brian...
It takes a special person (and several brisket rookies have), but give Donnie's Night Train consideration a read through too.. http://www.bbq-brethren.com/forum/sh...ht=night+train even if you don't go this route, it will at least have you re-think and ensure you keep it simple.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles |
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04-12-2010, 08:31 PM | #4 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I have found that 275F does not work for me for a small brisket, I have done better under 250F (yes, I know, seems like a small difference). Other than that, what Brian said will work. I do not foil, but, I rarely cook that small of a brisket. Foiling feels like the right idea to me.
I do like the Night Train experiment as a learning process that does produce a tasty meal at the same time.
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04-13-2010, 05:20 AM | #5 |
is One Chatty Farker
Join Date: 09-07-05
Location: Shoreham-by-Sea, UK
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For a brisket that small I use a combination of what Brian and LanArc have suggested.
Cook it at about 250. Popping a chunk or two of Cherry or Hickory every hour until a probe slides in without much resistance (~5-6 hours / 195 deg). I then remove from the smoker, wrap in foil and then in a couple of beach towels and then throw in a cooler for about 30mins.
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Surf'n'Smoke BBQ Team |
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04-13-2010, 06:34 AM | #6 |
Is lookin for wood to cook with.
Join Date: 03-11-10
Location: Lanark Illinois
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Thanks guys. I am going to use your suggestions and see how it turn out.
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04-13-2010, 06:41 AM | #7 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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This must be a 4lb trimmed brisket flat. Chances are there is very little fat cap on it. Correct? If that's the case I'd really consider going even lower on the temp, maybe around 225 degrees. It's going to cook fast so you've got to watch it.
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04-13-2010, 07:25 AM | #8 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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bigabyte wrote this tutorial, it's great.
http://www.bbq-brethren.com/forum/sh...flat+point+fat Four lbs is small but sometimes that's all I can get too. I like the lower temp but have found that you have to let it cook. Usually takes a lot longer than you think it will.
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04-13-2010, 08:24 AM | #9 |
Knows what a fatty is.
Join Date: 01-17-10
Location: Woodstock, VT
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CJ your link is kaput.
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Regards, TC |
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04-13-2010, 08:46 AM | #10 |
is one Smokin' Farker
Join Date: 07-10-07
Location: Summerville, SC
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If all the external fat has been trimmed, I have covered the top side with bacon strips.
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Go For Smoke BBQ - Summerville SC |
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04-13-2010, 08:59 AM | #11 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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This link has done this before, don't know why?
Try this one it may look the same but I copied it differently. http://www.bbq-brethren.com/forum/sh...flat+point+fat
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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